Sticky Toffee Pudding with Warm Toffee Sauce
Sticky toffee pudding done properly: a dark date sponge, light and moist, with a glossy warm toffee sauce in a jug for second helpings. A British classic.
Sticky toffee pudding makes a strong claim to being Britain’s best pudding: a dark, date-rich sponge, light despite its looks, drowned in a toffee sauce that pools in the bowl and soaks into every crumb. It should arrive warm, with the sauce in a jug so people can go back for more — and they will.
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The dates are not a garnish. Simmered and blended into the sponge, they are the whole point: they bring the deep, almost treacle flavour and keep the crumb moist for days. Even people who insist they do not like dates like this pudding; the dates disappear into it entirely.
Why this recipe works
Soaking the chopped dates in boiling water with bicarbonate of soda softens them to a paste and kick-starts the sponge’s rise — the mixture will fizz slightly, which is exactly right. Blending the soaked dates rather than leaving them in chunks gives an even, dark crumb with no fruity lumps. The sponge itself is barely sweetened beyond the dates and a little dark brown sugar, because the sauce brings the sweetness, and the balance is what stops the pudding cloying.
The key ingredients
Soft pitted dates are easiest — Medjool are lovely but ordinary dried dates, soaked as directed, work perfectly well and cost far less. Dark brown sugar in both sponge and sauce gives the toffee its depth; golden caster sugar makes a paler, sweeter result. The sauce is butter, sugar and double cream, nothing else, and it wants a full two minutes of simmering to turn properly glossy.
Tips for serving
Bake the sponge until it springs back and a skewer comes out with only a crumb or two — overbaking dries it, and this sponge’s charm is its dampness. Prick the warm sponge all over and pour over a first ladle of sauce before serving, so it soaks in, then serve the rest alongside. Vanilla ice cream or proper custard; on this, households divide and both are right. For a brighter bake for the same tea table, try our lemon-drizzle-loaf-cake.
Storage and reheating
The sponge keeps, wrapped, for four days and improves on days two and three. The sauce keeps a week in the fridge. Reheat slices of sponge in the microwave for 30 seconds and warm the sauce gently on the hob — or cover the whole dish with foil and warm in a low oven for 20 minutes.
Frequently asked questions
Can I make it in individual portions?
Yes — divide between eight ramekins or a muffin tin and bake for 18-20 minutes. Individual puddings unmould beautifully and are the dinner-party version.
Can it be frozen?
The sponge freezes well for up to three months, wrapped tightly. Defrost at room temperature, warm through, and make the sauce fresh or freeze it separately in a jar.
Why is my sponge pale?
Usually the dates were not blended dark enough or light sugar was used. Blend the date mixture until completely smooth and use dark brown sugar for the classic deep colour.
Sticky Toffee Pudding with Warm Toffee Sauce
Ingredients
- 225 g pitted dates, roughly chopped
- 250 ml boiling water
- 1 tsp bicarbonate of soda
- 85 g unsalted butter, softened, plus extra for the dish
- 140 g dark brown soft sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175 g self-raising flour
- For the sauce: 125 g butter, 175 g dark brown soft sugar, 200 ml double cream, pinch of sea salt
Instructions
- Put the dates in a bowl, pour over the boiling water, stir in the bicarbonate of soda and leave for 15 minutes. Blend until completely smooth (or mash very thoroughly with a fork).
- Heat the oven to 180°C (160°C fan, gas mark 4) and butter a 1.5-litre oven dish (about 23 cm).
- Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
- Fold in the flour, then the date mixture, until just combined. The batter will be soft and pourable.
- Pour into the dish and bake for 35-40 minutes, until risen, dark and springy, and a skewer comes out with just a crumb or two.
- Meanwhile, make the sauce: melt the butter and sugar in a pan over a low heat, stir in the cream and salt, and simmer gently for 2-3 minutes until glossy.
- Prick the warm sponge all over with a skewer and pour over a ladle of sauce to soak in. Serve warm with the remaining sauce in a jug, plus ice cream or custard.
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